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Recipes

Lemon Quinoa Cilantro Chickpea Salad

by Girlinprogress on July 30, 2012

This is one of my new favorites that I adapted from The Diva Dish.
It’s super easy, fresh and healthy. Check it out.

1 C. dry quinoa

2 C. Chicken or vegetable broth

1 can garbanzo beans (drained and rinsed)

1 c. cherry tomatoes cut in half

2 avocados diced

2 C. spinach

1 bunch cilantro

1/4 C. onion

2 small cloves garlic

For the dressing:

Juice of 1 lemon zest of 1 lemon

2 tsp. dijon mustard, optional

Extra virgin olive oil, a couple tablespoons or to taste (eyeball it)

1 tsp. honey

1/2 tsp. cumin

dash of salt and pepper

DIRECTIONS

1. Make your quinoa according to the package directions. Make sure you don’t over cook it and let it cool down before you mix everything.

2. In a food processor, add your spinach, cilantro, onion and garlic. Make sure to wash you greens.

3. Process the greens, onion and garlic until they are finely dice. Add to a bowl, and set aside.

4. Next add your chickpeas and stir until everything is combined and coated. If the quinoa is cooled, you can add it to the chickpea mixture next.

5. Make your dressing by whisking all the ingredients together. Pour over salad, and mix until combined. Add in tomatoes and avocado and mix. Set in fridge for about 10-15 minutes before serving so the flavors set. Check seasoning and adjust to taste.

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Smothered Chile Rellenos

by Girlinprogress on August 30, 2010

I was visiting my family in Southern Utah last week and while I was there, my step-mom sent me home with a TON of veggies from her garden, including some Anaheim peppers.

Typically I make a really easy version of a chile relleno by just making a small slit in the top of a fresh chile and then stuffing it with a cream cheese, shredded Mexican cheese, chicken and chile mixture. Then I wrap in in foil and throw in on the grill.

This version is more authentic. It’s more work, but really worth it.
These peppers are roasted, peeled and then stuffed with pepper jack cheese. Then I dredge them in a little flour and dip them in a very light batter. They are then fried and placed in a yummy Mexican tomato sauce.

So here goes.

Mexican Tomato Sauce

  • 1 can (14.5 Ounce) whole tomatoes with juice, (break up when adding)
  • 2 cans (14.5 Ounce) diced tomatoes
  • 1 can (16 Ounce) red enchilada sauce
  • 2-3 tablespoons extra virgin olive oil
  • ½ a yellow onion, chopped
  • 2 cloves of garlic, minced
  • 1 whole jalapeño, quartered and sliced thin
  • 1 teaspoon Mexican leaf oregano, (crush with hands when adding)
  • ½ teaspoon ground cumin
  • A good hand full of cilantro roughly chopped
  • Kosher salt to taste
  • Fresh ground black pepper to taste

In a deep, skillet heat oil over medium heat, sauté onion, garlic and jalapeño until onions are transparent. Add the oregano, cumin, tomatoes, enchilada sauce and cilantro. Bring to a light boil then reduce heat to low, cover and simmer for 10 to 15 minutes.
Taste and season with salt and pepper.

If you want a smooth sauce, you can puree it using an immersion stick blender or just a regular old blender.
If using the old school blender method, place the sauce back in the pot and keep covered over a low heat.
We will be adding the fried rellenos to the sauce pot.

Peppers

  • 6 to 12 Anaheim or poblano peppers, roasted, peel and seeds removed, if you like
  • Pepper jack cheese, cut into 1/4″ to 1/2″ thick, long piece ( Try to keep them the same length as your pepper – Approximately 3″ to 4″ long)
  • Flour for dredging
  • Vegetable oil for frying

Char the flesh of the peppers over a gas flame, under a broiler or on a grill. Cook, turning frequently, until the skins are blistered all over. Take care not to overcook and burn right through the pepper. Put peppers in a bowl, cover with plastic wrap and let sweat for about 10 minutes to loosen the skins. Rub off as much skin as possible and cut a slit along the side of each pepper, keeping the stems and tip intact. Carefully remove the seeds and inner membranes, but do not rinse with water.

Stuff the cheese inside the chile. Take care to not mangle the chile too much. You want it to be as intact as possible.
You can use toothpicks to close the chile around the cheese if needed.

This is what they should look like when you are done roasting, peeling and stuffing them.

Place them in the fridge to chill out while you prepare the batter.

Batter
1 egg per chile (this is true if using a Poblano, but if you are using an Anaheim, you can half it)
2 tsp of flour for every 4 eggs
1 tsp of water for every 4 eggs


Separate the eggs. Beat the egg whites until soft peaks form. Then beat the yolks with the flour and water.


Fold the yolk mixture into the whites.


Lightly dust the stuffed peppers with flour and dip in the egg batter. The key is a thin coating of batter

Putting It All Together
Heat 1-inch of vegetable oil in a heavy skillet over medium heat until very hot. Around 375 degrees.


Pick the chile up by its stem and dip into the egg batter, making sure they are well covered, tap off excess.


Fry until evenly browned, about 3 minutes each side. The egg burns easily so take care not to cook too long.


Drain the excess oil off on paper towels and then place the cooked relleno into the sauce.
Repeat with the remaining chiles. You can cook several at a time, but do not overcrowd the pan as the oil temperature will drop, resulting in a soggy, oily crust…gross!


Once you have added all the peppers to the sauce, coat each one evenly, cover and let it simmer for about 5 minutes.


Serve with beans and rice and garnish with a little shredded pepper jack and sour cream.


We liked them!

Notes:
A couple of things I do that you can also do or not do.
I like to cut back on the Kosher salt and season with the granulated Mexican chicken broth by Knorr.

You have probably seen it a million times in the Hispanic section of your grocery.
This stuff rocks as a flavor enhancer, but be careful as it’s very salty.

I happened to have some leftover tomato juice in the fridge and I added a couple of “glugs” (real precise) to my tomato sauce because I wanted it more “saucy.”
If you don’t want it more “saucy,” don’t worry about it. If it’s too thick, you can thin it with chicken stock, wine, beer, water…. you get the point right?

Download the recipe here: Smothered Chile Rellenos

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Beets are your friend

by Girlinprogress on June 3, 2009

My first garden beets

I know there are many out there who don’t like beets. Not me. I loved them when I was a kid and still love them.
I decided to plant some in my garden this year. OMG, they are amazing. I am going to double my plantings of these jeweled beauties next year. I planted the “Early Wonder” variety.

They are not a huge beet when mature: only 2-3 inches. But, what they lack in size they make up for in flavor.
Not only are they gorgeous, but you can pretty much eat the whole plant. Which I did last night in this beet and beet green risotto. Read More

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Oatmeal Raisin Cookies

May 5, 2009

These are the best oatmeal raisin cookies ever. No seriously. They are. And they are super easy to make. Come on, you know you want one.

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Panzanella – AKA Bread Salad – My Favorite

May 1, 2009

This is a great way to use up stale bread and is especially yummy in the summertime. more >

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